C B started 10/28 smoked 11/12

Discussion in 'Bacon' started by tropics, Oct 30, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Picked up a whole loin bone in saved a piece about 3 lbs.


    Mixed up Pops Brine using Turbinado instead of Brown and lower salt


    into a 2 gal zip lock 


    Now for a 14 day rest in the fridge 


    We'll be back

    Richie
     
    Last edited: Nov 13, 2015
    disco likes this.
  2. bmaddox

    bmaddox Master of the Pit

    This is one of my favorites. CB makes the best breakfast sandwiches.
     
  3. [​IMG]   [​IMG]  Watching this one Richie. wet brine with low sodium if I understood it correctly? Using the turbinado I'm curios if you notice a change at the end from brown sugar.

    I have my first BB coming out of cure tomorrow will post the adventure...

    Tom
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Did you make a gallon of Pops brine with a TBLS of cure #1.... and how much did the loin weigh....

    Dave
     
    Last edited: Oct 30, 2015
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Dave I made 1/2 gal used half TBLS. I did not weigh the meat going by thickness

    Richie
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    So you know for the future.... Ppm nitrite is a ratio of weight : weight... When using an equilibrium curing setup, the weight of the water and weight of the meat is the basis for adding the cure... for each 5#'s, 1 tsp cure #1 should be added for a 150 Ppm nitrite addition...

    The 1/2 gallon of water with the spices, sugar, salt etc. weighs very close to 5#s.. so you have 1/2 tsp. for the meat portion or 2.5#'s of meat.. I'm sure you are within acceptable limits for curing... Just noted the zip bag 1/2 full and wondered...

    If you decide to weigh the zip bag with the brine and meat in it... if it weighs approx. 10#'s or so, you can always add an additional 1/2 tsp. of cure #1....

    If I'm confusing the issue.... my apologies... Dave
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Finally after 2 weeks in the brine,rinsed patted dry.

    Gave a lite coat of Black Pepper



    Ready for some Cob Smoke


    Smoker set at  130*


    Smoked for 9 hours


    Rested over night sliced for breakfast





    Missed the breakfast pics.

    Thanks for looking

    Richie
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Richie!![​IMG]

    Mighty Tasty.[​IMG]-------------[​IMG]

    I was almost out of CB----Put 12 lbs in cure yesterday.

    Bear
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I still have to do one with TQ Thanks for the point John I appreciate it

    Richie
     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks darn good from here!

    Another great cure/smoke from your place!
     
  11. Looks Great Richie!!!

    [​IMG]

    Keep On Smokin,

    Tom
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    CB Thanks it is good today I will finish slicing and vac pack

    Richie
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Tom Thank You and thanks for the point I appreciate it

    Richie
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Used my Ultrex Slicer to finish the CB


    Nice supply for the 2 of us.

    Thanks Richie
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---That'll definitely Hunt !!![​IMG]

    Nice Job, Richie!![​IMG]

    Bear
     
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks tasty Richie, nice smoke ! Thumbs Up
     
  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Justin Thanks that was nice the Turbinado sugar seems to be milder then the brown.Thanks for the point you get out hunting yet?

    Richie
     
  18. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I'll have to give the turbinado a try, I need to make some more CB myself !

    Yea, been hunting every weekend since Oct 25th. Got our deer, now in the morning starts muzzleloader elk.... We have til Dec 9th on this hunt, but it wouldn't hurt my feelings to be done tomorrow.... LOL !
     
  19. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Good Luck I have only had Elk meat once it is good Good Luck safe Hunting
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking bacon and I like the idea of the turbinado. Points.

    Disco
     

Share This Page